Enjoy this salad of sweet colourful tropical fruit tossed in a piquant cilantro lime dressing flavoured with honey and tequila. Add fresh grilled garlic butter prawns to make it a complete meal in a bowl.
3tablespoonpoblano pepper OR 1 tablespoon ancho chili pepperfinely minced
romaine leaves
Grilled Prawns
1.5lbsprawns or large shrimp
2tablespoonbutter
2clovesgarlic,minced
Tequila Lime Dressing
2tablespoonlime juicefreshly squeezed
1teaspoonlime zest
2tablespoonhoney
2tablespoontequila
¼cupolive oil
2tablespooncilantro,finely chopped
sea salt and freshly ground pepperto taste
Instructions
Tequila Lime Dressing
Combine lime juice and zest, honey and tequila in a food processor. Pulse to combine. Add cilantro and process until smooth. With machine running, slowly add the olive oil. Season to taste with salt and pepper. Set aside to allow flavours to blend.
Grilled Prawns (or Shrimp)
Melt butter in a small skillet over medium heat. Stir in minced garlic until fragrant, about 2 minutes; season with salt and pepper.
Thread shrimp onto skewers and brush with 2 tablespoons of the garlic butter.
Preheat grill to medium-high heat. Add skewers to grill, and cook for 2 minutes on each side, just until the prawns are pink and opaque.
Salad
Combine all ingredients except seafood in a large salad bowl, toss with tequila lime dressing, and top with fresh grilled prawns or shrimp.
Notes
An ancho chili is a dried poblano pepper. Poblano peppers are quite mild. Ancho chilis have much more heat.